Roberto Santibañez grew up in Mexico City and trained at Le Cordon Bleu before opening several highly acclaimed restaurants in Mexico City, followed by four years as executive chef at Fonda San Miguel in Austin, TX. While there, the Austin Chronicle named him Best Chef and the Austin American-Statesman gave his food five stars. In 2002, he took charge as culinary director for New York City’s Rosa Mexicano restaurants, which Zagat Survey proclaimed the “gold standard for ...
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